@@sophiophile That’s great! Around 20 years ago, I visited my grandma on a college break, and had her show me how to make all of her “famous” dishes for me to document. I already knew how to make them, more or less, but wanted to get nice photos of every step. And I’m really glad I did. Aside from documenting how she made those dishes, it was also just a lot of fun for both of us!
I followed the recipe and it was delicious - turned out better than restaurant quality and I couldn't stop my amazement that I made it. It has a completely new flavor profile that I am so happy to add to my rotation. Thank you so much for sharing your Grandma's recipe and giving such simple, clear, precise instructions with a picture of the paste!
I've just moved to Edmonton for a few weeks. Now, I become a big fan of Hot Thai Kitchen. Cooking Thai food does relieve homesickness. Thank you though.
I'm a fan of the picture-in-picture edits, we can see a close up and still see you doing it it real time. It feels natural and informative at the same time.
I made this tonight. The "3 friends" are an essential ingredient. They pull this dish together. Following Pailin's suggestion I made a side of Chinese broccoli which this dish needed. The cabbage would have been good too. Either way, these sides don't take any time at all and are done in minutes. The crunch of some vegetables with the shrimp, over rice, makes this a wonderful dinner.
I love your cooking, this week I have been making pad thai. Every day a little different. Today was gorgeous. I lived in Prathet Thai for 5 years and I am planning to return to retire soon. I am homesick to Thailand.
One of the things I really appreciate about your channel, besides great content and recipes, is that your audio isn’t blown out. Compared to many channels their intro music or voice audio are way too loud, so thank you for actually correcting this! 👌
That's EXACTLY how my Grandma speaks about her cooking too! While I love her dishes to bits, it's always so difficult to get a recipe from her. I had to follow her around for years with a pen and paper and scribble all my estimations as she added ingredients and seasonings to her cooking. So THANK YOU for immortalizing your Grandma's recipes. These recipes are keepers! Can't wait to try your Grandma's Garlic Shrimp 🥰
Such a good idea. Lost my mum a couple of years ago. Sadly she never wrote anything down so recreating has been such a mission but when we get it right it really brings her closer.
@@vickyh910 The greatest thing is having those precious memories with you. It’s proof that you had an amazing person in your life because you still remember your Mum so fondly ❤️ I know how you feel about getting the flavors just as you remember them. I feel such a huge success when it tastes just like Grandma’s!
This is absolutely delicious! It tastes like something from a really good restaurant. It’s amazing how such a quick and simple recipe can taste so good. I strongly recommend anyone who is considering making this, do it!!
Wow! Love this recipe. This is the 2nd time making it, but for this time around I have a story. I had pulled the shrimp out of freezer to thaw, and went for a walk. On way home I called past the supermarket to grab some stuff. Looked at the oyster sauce in stock, but all they had was make-believe oyster sauce with everything but oyster. Hoped I still had some in the fridge, but alas there was none. Googled looking for a substitute to use, but the closeest was fish sauce, but the recipe already has this ingredients. Luckily I had brought some anchovies from my visit to the shop, so smashed up 2 anchovies into a paste and used these as a substitute for oyster sauce, boy was that a good move. I am also on a sugar free diet, so replaced the sugar with an erythritol/stevia sweetener replacement. And it turned out delicious. Thankyou Grandma.
I just made this today, and I have to say it was even better than you let on! :) I didn't have the shrimp paste in oil, and I'm also out of fish sauce at the moment, so I substituted with chinese soy sauce and vietnamese soy sauce, because that's what I had on hand. If I can find the correct ingredients, I'll make it that way, but this was already amazing! The Three Friends was a revelation for me. I'm definitely going to be using that regularly. Really easy, and super tasty. Thanks so much for all of your videos. You're enriching my cooking with every episode.
I cannot believe I have not watched you before! Great video so easy to follow, I will be busy catching up on your vids, keep them coming and thank you.
This was just amazing! I used your prik nam pla with it and that sent it to a whole other level of awesomeness. Thank you for sharing your Grandma's recipe, I will be making this over and over again
I find that garlic is the key to any good stir fry dishes. I made stir fry myself but it never tastes as good as my mother's. So I asked her to make it so I could watch. She uses garlic like a lot more than I thought, a whole head of garlic even. Plus a lot more oil than I use in mine. Oh, and I made your universal stir fry sauce, Pai. It was awesome. My mom started to use it, too, cause she said it gives the same result every time. Usually she just wings with the amount of different sauces.
I will never be able to cook top quality food like you do! I can only approximate whatever you do cook. Still, I'm proud to be able to follow your recipes and come up with some edible approximations of your recipes! Thank you always, Chef Pailin, for teaching us HOW to cook! 😀 Your shrimps look delish! Greetings from Honolulu, Hawaii.
Pailin, Thanks for this video. Can you also mention that Cilantro is corriander leaves please (if that is the case)? I looked up on google that's what was thrown at me. Most of us who live outside Thailand wouldn't know what cilantro is.
That was seriously delicious. We made a lovely job of that you and I. Had the shrimp paste in oil so it was true to your recipe but added some tenderstem brocolli just because I had some. Nicest thing I've tasted in a while. Thank you and please thank your grandma.
I will try this way of cooking shrimp, hoping I can find a shrimp paste like what you used to this recipe. Thank you for sharing, I am your avid viewers from the Philippines...
you should have seen my shopping bags today, so much chef tools and Thai ingredients i don't know where to put them 😂 all thanks to you, been watching your show every day! so inspiring and delicious, and you are so wholesome and sunny person i could watch you read phonebook and not get bored! this recipe gets to be my first 😋
The author James Clavell was a POW in Changi prison during WW2. In his novel 'King Rat' he mentions that protein-starved prisoners made a substitute for prawn paste out of cockroaches.
I'm glad you recommended your cabbage recipe as a side. That's one of my go to cabbage recipes! It's so tasty and simple. Looking forward to trying this recipe - need to buy some shrimp paste and white peppercorns!
I need to try this. I used to get amazing Garlic Shrimp at a restaurant in Seattle, but I don't live there anymore. And I have never found the dish at any other Thai restaurant. Man, that food really stunk up the bus, but it was so good!
Your book came today. Thought I'd better go with your first book first and I'm really glad i did. As you kind of suggest it's very much a "How to" and "Why" more than a recipe book and I'm glad I started with the basics, as you have. And of course there are the recipes too. What a lovely, compelling, interesting and informative book. I have done a few of your YT recipes with great success and have gone for a few of the ingredients you have recommended from our Asian store and online including the "fun stuff" Mama Tom Yum instant noodles which we love with some large grilled prawns (shrimp) and sliced green onions. But this book puts the meat on the bones, as it were, and brings a depth of understanding and yes fun to the whole subject of Thai cuisine. So thanks Pai, and if anyone reading this is wondering if I would recommend this substantial work of love, then yes i would - thoroughly.
Dang! I had a feeling I needed to pick up shrimp paste, but hadn't seen a recipe with it yet. I probably would have picked up the wrong one anyway, but now I know to pick up shrimp paste in oil & even took a pic. Can't wait to try this one out 😸
Ok…..I admit it! I am smitten like a kitten and I have drank the cool-aide!! Today I went to every Asian store in Halifax to find the one and onlyRoyal Umbrella Jasmine Rice with the official Originated in Thailand stamp of approval! I purchased the 8KG bag for my cat and I…….but he doesn’t eat rice!!! 😢😢 I am obviously responding in jest…..,,but I have learned so much in the last couple of weeks watching your channel! Thank you and your team for what you do! Cod Bless…….spoken like a true Newfoundlander! 🙇🏼♂️
Great idea to keep these recipes! The recipes of my grandma got lost. ((She passed away in 1981, aged 88.) Wish I had saved at least some. But I was only 21. And it would havetaken some close looking, 'cause she never used "recipes", either. I'm also subscribed to "Glen and friends cooking". Great channel! His oldest cooking book is from 1646, I believe. Can't wait to make your Pad Thai: I've got some head-on shrimps and finally even the glassnoodles, made from only soybean starch. A shout out to our asian grocery store, here in Pinneberg, Germany: the had the golden mountain sauce and ordered the LeeKumKee premium (Boat Lady) oyster sauce for me. It has just arrived.
Definitely downloading this. Pai, would it be a good idea to make a batch of saamkler & keep in the fridge/freezer for later use (as I did with the stir fry sauce in the fridge & the basil-coco milk premix for the chicken curry in the freezer)? Love the Krok cork pestle base!
@@PailinsKitchen Thanks! Yes, I apportion them in therma-sealed bags (from recycled food plastic bags) so i dont thaw out the entire batch each time i need some). Except for the cilantro/coriander root/stem which I'll get tomorrow, I have everything else, inckuding the Pantai shrimp paste in soy oil, to try this tomorrow.
You know these are all fantastic recipes if grandma shared them. They're priceless. Still the best Thai Food Recipe channel on all of the internet.
fr
I'm really interested in dishes with no name - dishes people create, and enjoy so much they make it regularly :)
Yeah same here, they usually are the best 😊
100%. My mom and dad are getting up there in age, so we've started to make a family cookbook so nothing gets lost to time.
Totally!
@@sophiophile That’s great! Around 20 years ago, I visited my grandma on a college break, and had her show me how to make all of her “famous” dishes for me to document. I already knew how to make them, more or less, but wanted to get nice photos of every step. And I’m really glad I did. Aside from documenting how she made those dishes, it was also just a lot of fun for both of us!
I know you probably won't read this.....but I don't even cook and I am enthralled by your cooking videos!!!! So much Talent!!!
I followed the recipe and it was delicious - turned out better than restaurant quality and I couldn't stop my amazement that I made it. It has a completely new flavor profile that I am so happy to add to my rotation. Thank you so much for sharing your Grandma's recipe and giving such simple, clear, precise instructions with a picture of the paste!
I've just moved to Edmonton for a few weeks. Now, I become a big fan of Hot Thai Kitchen. Cooking Thai food does relieve homesickness. Thank you though.
Good luck in Edmonton.... I'm on van Island. Love these videos so delicious
I'm a fan of the picture-in-picture edits, we can see a close up and still see you doing it it real time. It feels natural and informative at the same time.
Just made this and wowza the flavors!!! So good - even my picky daughter loved it!! Will make again for sure.
I made this tonight. The "3 friends" are an essential ingredient. They pull this dish together. Following Pailin's suggestion I made a side of Chinese broccoli which this dish needed. The cabbage would have been good too. Either way, these sides don't take any time at all and are done in minutes. The crunch of some vegetables with the shrimp, over rice, makes this a wonderful dinner.
It’s Friday 9:00 and I watch your video. I get a broad grin. You make my day perfect. Your style to teach, your kindness is perfect. God bless you.
Thank you for sharing for all of us who never had a Thai Grandmother (but wish we did) !!!
I’m in Thailand now. Just bought Pailins book. Grandma recipes are the best.
I love your cooking, this week I have been making pad thai. Every day a little different. Today was gorgeous. I lived in Prathet Thai for 5 years and I am planning to return to retire soon. I am homesick to Thailand.
Just made this tonight. Soooo good! I'm definitely including this for my dinner party. Thanks Pai!
One of the things I really appreciate about your channel, besides great content and recipes, is that your audio isn’t blown out. Compared to many channels their intro music or voice audio are way too loud, so thank you for actually correcting this! 👌
That's EXACTLY how my Grandma speaks about her cooking too! While I love her dishes to bits, it's always so difficult to get a recipe from her. I had to follow her around for years with a pen and paper and scribble all my estimations as she added ingredients and seasonings to her cooking. So THANK YOU for immortalizing your Grandma's recipes. These recipes are keepers! Can't wait to try your Grandma's Garlic Shrimp 🥰
Such a good idea. Lost my mum a couple of years ago. Sadly she never wrote anything down so recreating has been such a mission but when we get it right it really brings her closer.
@@vickyh910 The greatest thing is having those precious memories with you. It’s proof that you had an amazing person in your life because you still remember your Mum so fondly ❤️ I know how you feel about getting the flavors just as you remember them. I feel such a huge success when it tastes just like Grandma’s!
This is absolutely delicious! It tastes like something from a really good restaurant. It’s amazing how such a quick and simple recipe can taste so good. I strongly recommend anyone who is considering making this, do it!!
Hello there miss Pretty Pailin my day is wonderful seeing you again stay safe and take care .
Wow! Love this recipe. This is the 2nd time making it, but for this time around I have a story. I had pulled the shrimp out of freezer to thaw, and went for a walk. On way home I called past the supermarket to grab some stuff. Looked at the oyster sauce in stock, but all they had was make-believe oyster sauce with everything but oyster. Hoped I still had some in the fridge, but alas there was none. Googled looking for a substitute to use, but the closeest was fish sauce, but the recipe already has this ingredients. Luckily I had brought some anchovies from my visit to the shop, so smashed up 2 anchovies into a paste and used these as a substitute for oyster sauce, boy was that a good move. I am also on a sugar free diet, so replaced the sugar with an erythritol/stevia sweetener replacement. And it turned out delicious. Thankyou Grandma.
It seems like all grandmas make the best foods am I right. Thanks for sharing this one with us
Another winner!
Thanks, Pai (& Grandma)
Amazing like always. You're the best! You make cooking fun. Thanks to you for your hard work and dedication...
Thank you! This is my next adventure in following your recipes and traditions involving your family. I'll make this at my sisters house.
I like simple foods, just like the cabbage stir fry with dish sauce.😊❤
This looks so lovely!!! The Portuguese version is just the sauce replacement with freshly squeezed lemon juice. Your grandma recipe also yuuum!!!
Another hit... thank you grandma
I love love when introducing thai styles of cooking seafood would also love to see how you prepare this way lobster, octopus and cattle fish 😋😋😋
I just made this today, and I have to say it was even better than you let on! :)
I didn't have the shrimp paste in oil, and I'm also out of fish sauce at the moment, so I substituted with chinese soy sauce and vietnamese soy sauce, because that's what I had on hand. If I can find the correct ingredients, I'll make it that way, but this was already amazing!
The Three Friends was a revelation for me. I'm definitely going to be using that regularly. Really easy, and super tasty.
Thanks so much for all of your videos. You're enriching my cooking with every episode.
Your "Mmmm," sigh/growl says it all... wow, it was filled with full yumness. You just acquired a new subscriber.
I cannot believe I have not watched you before!
Great video so easy to follow, I will be busy catching up on your vids, keep them coming and thank you.
This was just amazing! I used your prik nam pla with it and that sent it to a whole other level of awesomeness. Thank you for sharing your Grandma's recipe, I will be making this over and over again
Congrats on figuring out the recipe! Tasty memories.
This looks delicious! Your sigh after your first bite totally sells it too! 😋
This is by far the best prawn dish I have ever made in my life!! The yum is through the roof!
Without Grandma's where would we be ?. 👍🥰
Thank you for this recipe! Tried today without the shrimp paste but still it was delicious!
Oh wow - my two most favorite Thai ingredients - Pailin and Garlic-shrimp 💖💖
Love your recipes and your engery.. Cheers to you
Always fun to watch your channel. Your beautiful smile and great recipes help make my day.
I can't wait to make this. I love, love garlic shrimp.
Thank you for the extended still of the shrimp paste sauce. Much appreciated. I can get a good look at the bottle label :)
Thanks so much for sharing this (simple) recipe. I'll have to go shopping for the shrimp in oil paste.
Thank you pai I have seen a new sauce/paste ❤❤ this dish looks amazing to me. My favourite dishes are like these. Can’t wait to try!! 💜🌸
Looks wonderful! Thanks for sharing.
I just made it - it is really delicious- wow
Really loving your channel Pai! Lots of love from North Van!
I find that garlic is the key to any good stir fry dishes. I made stir fry myself but it never tastes as good as my mother's. So I asked her to make it so I could watch. She uses garlic like a lot more than I thought, a whole head of garlic even. Plus a lot more oil than I use in mine. Oh, and I made your universal stir fry sauce, Pai. It was awesome. My mom started to use it, too, cause she said it gives the same result every time. Usually she just wings with the amount of different sauces.
What universal sauce?! Please share. 🙏
I will never be able to cook top quality food like you do! I can only approximate whatever you do cook. Still, I'm proud to be able to follow your recipes and come up with some edible approximations of your recipes! Thank you always, Chef Pailin, for teaching us HOW to cook! 😀 Your shrimps look delish! Greetings from Honolulu, Hawaii.
I just watched one of your older videos from 8 years ago. You haven't aged a day!!! Is it all the magical that food?
I just made this! Easy and it was fantastic. I took my lunch hour and found the shrimp sauce/paste. Awesome.
Have made this twice already and making it again tonight, enough said!
Looks delicious! Love the heavy emphasis on garlic and the sweet and savory sauce.
I made this today and loved it! Thank you 🙏🏽
So simple … so goood, thanks for sharing !
Pailin, Thanks for this video. Can you also mention that Cilantro is corriander leaves please (if that is the case)? I looked up on google that's what was thrown at me. Most of us who live outside Thailand wouldn't know what cilantro is.
Hi Pai and Adam,
Grandma would be so proud with this recipe.
Adam bet you enjoy this dish.
Hi Tavit! ... and i missed it this time, her brother was helping out while they did some work on the set up. Next time! :) Cheers!
I'm sure it tastes as good as it looks! Shrimp is the perfect dish anytime! 😋
Looks yummy grandma's made some of the best food.
That was seriously delicious. We made a lovely job of that you and I. Had the shrimp paste in oil so it was true to your recipe but added some tenderstem brocolli just because I had some. Nicest thing I've tasted in a while. Thank you and please thank your grandma.
Loving this channel!!! Totally broadening my cooking skills. Thanks
I will try this way of cooking shrimp, hoping I can find a shrimp paste like what you used to this recipe. Thank you for sharing, I am your avid viewers from the Philippines...
you should have seen my shopping bags today, so much chef tools and Thai ingredients i don't know where to put them 😂 all thanks to you, been watching your show every day! so inspiring and delicious, and you are so wholesome and sunny person i could watch you read phonebook and not get bored! this recipe gets to be my first 😋
The author James Clavell was a POW in Changi prison during WW2. In his novel 'King Rat' he mentions that protein-starved prisoners made a substitute for prawn paste out of cockroaches.
Delicious and looks quite easy too. Thanks.
That looks delicious.
I love shrimp, would probably love this also.
Where can I buy your cookbook, I love your grandma's recipe with your added twist 😊❤
I'm glad you recommended your cabbage recipe as a side. That's one of my go to cabbage recipes! It's so tasty and simple.
Looking forward to trying this recipe - need to buy some shrimp paste and white peppercorns!
I need to try this. I used to get amazing Garlic Shrimp at a restaurant in Seattle, but I don't live there anymore. And I have never found the dish at any other Thai restaurant. Man, that food really stunk up the bus, but it was so good!
Excellent dish. Thank You 🙏
Great video, once again. thank you.
Great recipie! Thanks for sharing!
Your book came today. Thought I'd better go with your first book first and I'm really glad i did. As you kind of suggest it's very much a "How to" and "Why" more than a recipe book and I'm glad I started with the basics, as you have. And of course there are the recipes too. What a lovely, compelling, interesting and informative book. I have done a few of your YT recipes with great success and have gone for a few of the ingredients you have recommended from our Asian store and online including the "fun stuff" Mama Tom Yum instant noodles which we love with some large grilled prawns (shrimp) and sliced green onions. But this book puts the meat on the bones, as it were, and brings a depth of understanding and yes fun to the whole subject of Thai cuisine. So thanks Pai, and if anyone reading this is wondering if I would recommend this substantial work of love, then yes i would - thoroughly.
Thank you so much for your kind words!
Wow...Look delicious ❤️ You making me hungry 😊
Wow - my mouth is watering 😂 yummy 😋 thank you!
Dang! I had a feeling I needed to pick up shrimp paste, but hadn't seen a recipe with it yet. I probably would have picked up the wrong one anyway, but now I know to pick up shrimp paste in oil & even took a pic. Can't wait to try this one out 😸
Ok…..I admit it! I am smitten like a kitten and I have drank the cool-aide!! Today I went to every Asian store in Halifax to find the one and onlyRoyal Umbrella Jasmine Rice with the official Originated in Thailand stamp of approval! I purchased the 8KG bag for my cat and I…….but he doesn’t eat rice!!! 😢😢
I am obviously responding in jest…..,,but I have learned so much in the last couple of weeks watching your channel! Thank you and your team for what you do!
Cod Bless…….spoken like a true Newfoundlander! 🙇🏼♂️
I love to watch Pailins Kitchen make me become a chef in my small family 😅💋
This looks excellent. Next time I go shopping, gonna buy some shrimp to make this.
Classic garlic 🧄 prawn 🦐🍤😍
Grandma’s dishes are always the best! And are truly comfort food! Please share more from her! 😊
Soo yamy looks delicious thank you grandma 😋😋🥰
Just ordered the shrimp paste, will be making this as soon as it arrives 😅
おばあちゃんのシンプルな料理 エビ🦐🧄の香ばしい臭いが食欲をそそります。
ごちそうさまでした・・・😋
Thank you.
i like the preservation of family recipes
just seen the playlsit too
Great idea to keep these recipes! The recipes of my grandma got lost. ((She passed away in 1981, aged 88.) Wish I had saved at least some. But I was only 21. And it would havetaken some close looking, 'cause she never used "recipes", either.
I'm also subscribed to "Glen and friends cooking". Great channel! His oldest cooking book is from 1646, I believe.
Can't wait to make your Pad Thai: I've got some head-on shrimps and finally even the glassnoodles, made from only soybean starch. A shout out to our asian grocery store, here in Pinneberg, Germany: the had the golden mountain sauce and ordered the LeeKumKee premium (Boat Lady) oyster sauce for me. It has just arrived.
Sounds like you're all set to cook some Thai food :)
Looks delicious 💛
Wish they made shrimp sauce with gmo free soybean oil
That looks amazing. Is the shrimp paste fairly easy to source in BC?
Very yummy for your grandma!
Definitely downloading this.
Pai, would it be a good idea to make a batch of saamkler & keep in the fridge/freezer for later use (as I did with the stir fry sauce in the fridge & the basil-coco milk premix for the chicken curry in the freezer)?
Love the Krok cork pestle base!
Absolutely you can do that! Freeze in small clumps will make it easier to use.
@@PailinsKitchen Thanks! Yes, I apportion them in therma-sealed bags (from recycled food plastic bags) so i dont thaw out the entire batch each time i need some).
Except for the cilantro/coriander root/stem which I'll get tomorrow, I have everything else, inckuding the Pantai shrimp paste in soy oil, to try this tomorrow.
I have so much fresh shrimp tomalley, ever threw it away because I know all the flavour's in there, and now I know what to do with it. 😁
Omg that looks delicious I can’t wait to made them!!!
Wow.. that looks so good. Thanks for the recipe, Pai... I'm sooo gonna try this soon.
I’m going to try this 😋
Looks deliciousss
simply the delicious 😍😍😋😋
Looks delicious!!
めっちゃ美味しそう‼️
食べたーい。
that looks great